GUD BLOG: SINGLE POST
Mocha Flip
Ever want a nice silky mocha when all you have is rum? Happens to me all the time. And everyone else too, I’m sure. Here’s the solution.
Mocha Flip
- 2 oz El Dorado 12 year aged rum
- .5 oz creme de cacao
- .5 oz coffee syrup*
- .5 oz milk
- Whole egg
- A chunk of dark chocolate
- Chocolate bitters (optional)
Dry shake the first 5 ingredients. Add ice, shake, and double strain into a cocktail glass. Dash chocolate bitters on top. Use a microplane or grater to grate some dark chocolate over the top of the drink.
* – Make coffee syrup by combining equal parts brewed coffee and sugar in a bottle larger than the combined volume and just shaking (for a long while) to combine. It’ll last in the fridge for quite a while. Use a lighter roast or cold brew to minimize bitterness. (A coffee liqueur could be used instead of this, but it’d have to be exceptionally high quality or homemade. Use Kahlua in cocktails at your own peril.)
2011.11.29 Evan Hansen at 9:09 pm
This entry was posted in GUD Blog and tagged cocktails, recipe, rum. Bookmark the permalink.
2 Responses to Mocha Flip
Being lazy as I’m sure I could find it on the amazing interwebs what’s the advantage of the dry shake then the shake w/ ice? Mix first I get but, what does it do for ya?
Any drink with egg — in part or whole, as it is here — should be dry shaken first specifically to pre-mix the egg before making the drink cold.
You’re creating a sort of emulsion, which forms better at warmer temps. Then adding the ice after lets you shake to chill and dilute the already-formed emulsion. Things Mr. Wizard should have taught us as kids but didn’t.
(If you’re ever curious, make the same drink twice with and without the dry shake. Not always, but definitely often, you’ll notice more sediment or uneven texture throughout the drink when it has not been dry shaken first.)